| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury’s, Sainsbury14 |
4 |
servings |
INGREDIENTS
| 1 |
|
284 millilit double cream |
| 75 |
g |
Soft brown sugar; (3oz) |
| 450 |
g |
Punnet strawberries; washed and stalks |
|
|
; removed |
|
|
Fresh mint sprigs |
INSTRUCTIONS
FOR THE BUTTERSCOTCH SAUCE
TO ACCOMPANY THE SAUCE
TO GANISH
To make the butterscotch sauce; place the double cream and sugar in a
saucepan and bring gently to the boil, over a moderate heat. Stir
continuously until the sugar begins to caramelise and the mixture turns
light brown. Remove from the heat and put to one side.
Meanwhile, heat another empty saucepan until very hot. Carefully place in
the strawberries, cover with the lid and shake on the heat for
approximately 3-4 minutes.
Transfer the warmed strawberries to individual serving dishes and pour over
the butterscotch sauce. Garnish with fresh mint sprigs and serve
immediately.
Converted by MC_Buster.
NOTES : A lovely combination of warmed strawberries and creamy butterscotch
sauce. Yummy!
Converted by MM_Buster v2.0l.
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